Go Back

Chocolate and Strawberry Mascarpone Cheese Cake

A rich and decadent dairy free dessert
Prep Time1 hr
Cook Time6 hrs
Total Time12 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Chocolate Base

    • 300 grams Chocolate Biscuits 1 serve of Chocolate Ripple Cookies or any other Chocolate Cookies
    • 1/3 Cup Coconut Oil melted

    Chocolate Mascarpone Cream

    • 1 Cup 250 grams Mascarpone (See links)
    • 1 Cup Coconut Whipped Cream See links
    • 4 teaspoons Maple Syrup
    • 3 teaspoons Vanilla Extract
    • 3 Tablespoons Cocoa
    • 2 teaspoons Gelatine
    • 2 Tablespoons Water

    Strawberry Jelly Top

    • 1 Cup Strawberries Fresh or frozen
    • 1 Cup Water
    • 1 Tablespoon Gelatine
    • Strawberries to decorate cut into pieces

    Whipped Coconut Cream

    • This recipe makes more than required. Use the rest to serve with the cheese cake
    • 1 can Coconut Cream 400ml can, opened and in fridge overnight. This should measure 1 1/2 cups.
    • 2 teaspoons Maple Syrup
    • 2 teaspoons Vanilla Extract

    Instructions

    INSTRUCTIONS

      Chocolate Base

      • Line and grease a 20 cm/8 inch round spring form tin.
      • Place the biscuits in the blender and process to make fine crumbs.
      • Add the melted coconut oil and blend until combined.
      • Press the crumbs into the tin; on the bottom of the tin and up the side walls.
      • Place the base in the fridge for at least 4 hours to set.

      Chocolate Mascarpone Cream

      • Place the mascarpone, whipped cream, maple syrup, vanilla and cocoa in the bowl of a kitchen stand mixer and whisk on medium/high until incorporated (do not over mix).
      • Sprinkle the gelatine over the water and allow to sit and thicken for 5 minutes.
      • Place the thickened gelatine in a saucepan and lightly heat until a liquid forms (this can be done in a microwave also).
      • Add the gelatine to the chocolate mascarpone cream mix and whisk to combine.
      • Pour/scoop the cream mix into the pie crust and place in the fridge to set. Allow at least 2-4 hours before adding the jelly topping.

      Strawberry Jelly Topping

      • Place 1 cup of Strawberries and 1 cup of water in a blender and process until processed and no chunks remain.
      • Place the Strawberry liquid in a saucepan and bring to a slow boil and remove from the heat. Slowly sprinkle the gelatine into the liquid, whisking continuously. Allow to cool slightly (but not thicken).
      • Arrange the cut strawberries over the top of the chocolate mascarpone cream.
      • Pour the jelly over the arranged strawberries. Place the finished dessert in the fridge to set for 2-4 hours to set the Jelly.
      • Remove from the fridge and slice and serve.
      • Keep in the fridge between servings.

      Whipped Coconut Cream

      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
      • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until thick (this can take up to 10 minutes depending on the quality of your cream).Depending on your taste buds you may require more sweetener.
      • Keep refridgerated.

      Notes

      Links to making your own Mascarpone can be found above the recipe.